Mackerel roasted on the griddle or on the grill and sprinkled with oil

We present to you a wonderful dish from Trapani cuisine, lardiated mackerel. Mackerel roasted on the griddle or on the embers and sprinkled with the lardiata sauce. It has nothing to do with lard, it's a fish dish. The mystery of this name remains which, as usual, has many explanations. The most likely one focuses on the similarity between the lardiata sauce and the allardata sauce of Neapolitan cuisine. With the same ingredients and pieces of lard and used to season pasta, mezzanielli to be precise. Sicilian and Neapolitan cuisine, as we know, are very similar.

Ingredients for 4 people

4 mackerel
12 Cherry tomatoes
½ glasses extra virgin olive oil
2 Clove of garlic
3 spoons White wine vinegar
q.b. Extra virgin olive oil
q.b. Origan
q.b. Pepper and salt

Process

Sgombri lardiati

Peel the cherry tomatoes by dipping them in boiling water for two minutes and then chop them coarsely. Crush the garlic in the mortar together with a few grains of coarse salt, add the tomatoes and crush briefly again. Add the oil , vinegar , oregano , pepper and salt . Mix well and reserve.

Gut the mackerel, after making a longitudinal cut in the ventral part. Remove the gills leaving the head. Leave the tail too. Wash the fish and dry them, then make two or three oblique cuts on each side of the fish with a sharp, smooth-bladed knife.

Nutritional tab

Calories kcal: 150

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